The area from Austin Road, Hill wood road, Observatory Road to Kimberly road used to be my restaurant hunting dated back to the late 80's to early 90's. On a recent re-visit, this shop is still there and still serves some very classic Shanghai dishes, kind of a family cooking style too. The hot and sour soup is very original taste and reminds of those 3-6-9 restaurant taste. I like the siu lon bao made in this way. I personally don't like it to be too thin and too delicate to forget about how to make the nice filling inside. The "hot burnt" lion head really reminded me of those family cooking, and the veggie rice with strong veggie aroma! Very warm and I like it the way the food were made in its natural way. No need to be too fancy sometimes. When we ask for a pork dumpling, it has to be with pork flavour in essence.
6 comments:
wow a real Shangaiese treat :-)
Now I am hungry for steam dumpling. Need to go to Mei Long village in San Gabriel this weekend. :)
I still remember this old Shanghai restaurant in HK. The food here is quite authentic, a lot better than Ding Tai Fung.
Pixmation,
You can try the one next to Mei Long Village called "Jin Jian", also the one on 2nd floor of San Gabriel Focus Plaza(99 Ranch Market) in San Gabriel. Both are very good, especially the steam dumping and the pork chop veggie rice.
I remember I saw a photo by Pixmation about Mei Long Village. Have a nice meal there!
Mickey Mouse, this shop still preserves the old tradition of the Shanghai cooking. On the photo of the Red Burnt Lion Head, I purposedly stir the meat ball to the middle. Even they used some very classic Shanghai soy sauce. The taste is so icon and I would say it brought back the old time.
Classic Shanghai soy sauce is kind of dark and a bit sweet.
If the lion head is made with light soy sauce then it totally ruins this dish.
Yes, they used that kind of soy sauce. That soy sauce is very special with some unique pork (or lard) flavour and goes so well with the characteristics of Shanghai food in using more fatty pork.
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